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Pork Loin finishing help - Where's your finish line?

I haven't done a lot of boneless pork loins on the egg, but usually like to finish at 145.  In doing some research on some new marinades, I've seen recommendations from 145 to as high as 160.  I've even seen a wide range in the recipes folder here.  Thought I'd throw it out to the group...  Where's your finish line?  Thanks for the help.
XL 6/06, Mini 6/12, L 10/12
Tampa Bay, FL


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